For chronic appetizer-over-stuffers like me, these fillo triangles were perfect because you can add lots of filling and it won’t spill out because of how they’re wrapped. The bad news: fillo dough is notoriously finicky and kind of a pain to work with. All in all, I was pleased with how these turned out and will try them again with different fillings.

Heat oil in large skillet over medium heat. Add collard mixture and garlic, and sauté 5 to 7 minutes until most of liquid has evaporated. Stir in vinegar and mashed tofu. Season with salt and pepper (if desired), and set aside to cool.

These flaky pastry puffs are filled with a blend of artichoke hearts, spinach and cheeses. They’re a great appetizer, and any leftover filling makes for a tasty dip. I ended up only using about half of the filling that this recipe makes for the turnovers, so I set some aside for snacking with crackers and am planning on making a second batch tomorrow. Feel free to halve the recipe if you want to conserve ingredients though.

This is a quick and easy appetizer combines three of my favorite foods; tart apple, melted brie and walnut all in one flaky pastry cup. Nom, nom nom! I also added some shredded sharp cheddar cheese that was leftover from another recipe. There’s plenty of room for customization in this recipe based on cheese, fruit and nut preference.

Note: the original recipe calls for sweet/spicy nuts, but I just used plain walnuts because I didn’t end up having enough time to candy the walnuts beforehand. They still tasted great plain, but I think they’d be even better with some kind of coating like this.

Makes 15 cups

4 ounces brie cheese

1 box frozen mini fillo shells

1/2 apple, chopped into small chunks (I used granny smith)

15 walnut halves

Nutmeg, to taste.

Preheat oven to 350 F. Thaw fillo shells at room temperature for 10 minutes and arrange them on a baking sheet.

Place a few apple chunks in each fillo shell. Sprinkle with nutmeg. Top with a piece of brie and top with a walnut half.

Bake for 10 to 15 minutes until cheese melts and begins to bubble. Remove from oven and serve warm.